Leftover Chicken Cacciatore
June 10, 2009 • Meat & Poultry
I have an issue when cooking meats – I always tend to make extras thinking I’ll use the leftovers in a pasta dish or salad the next day. Well, after the Foodbuzz 24, 24, 24 event I had more than a little Basil Marinated Chicken leftover, so I had to come up with more than one idea. I started this dish by slicing two of the cooked chicken breasts. Next I sauteed a sliced yellow pepper and a sliced white onion in some extra virgin olive oil until the vegetables were softened.
I’m not a huge fan of jarred sauces, but in a pinch you gotta do what you gotta do, so I stirred in half of this jar of Classico Tomato & Basil sauce……along with some minced fresh basil. I spread the rest of the jar of sauce on the bottom of a baking dish, then laid the sliced chicken breasts on the sauce… …and topped the whole thing with the peppers and onions in sauce mixture. Finally, I sprinkled on a liberal amount of grated mozzarella cheese (tip: I keep grated cheeses like mozzarella and cheddar in the freezer – if you plan to cook with them they melt quickly in the cooking process and if you just plan to use them as is they will thaw quickly.). I baked this entire casserole at 350 degrees for about 20 minutes – since everything was really already cooked this was just long enough for everything to melt and the flavors to come together. Serve it with your pasta of choice and a side green salad (I had arugula from my garden!) for a quick but satisfying weeknight dinner!